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This Crockpot Cheese Dip is your go-to party appetizer. It’s rich, creamy, and effortlessly made in your slow cooker. Perfect for game days, tailgates, or any gathering, it’s a set-it-and-forget-it recipe that keeps guests coming back for more.

Tortilla chip dipped into creamy crockpot cheese dip with ground meat and spices.
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Why You’ll Love this Slow Cooker Cheese Dip

This warm, melty cheese dip is everything you want in a party appetizer: easy to make, totally satisfying, and always a hit.

  • Set-it-and-forget-it: The slow cooker does all the work.
  • Crowd-friendly: Perfect for game days, potlucks, or holiday gatherings.
  • Customizable: Use ground beef, sausage, or go meatless.
  • Creamy & craveable: Made with Velveeta and cheddar for the smoothest texture.
  • Stays warm for hours: Serve it straight from the Crockpot.
  • Minimal cleanup: Everything comes together in one pot.

What’s the Difference Between Cheese Dip and Queso?

While they’re similar, cheese dip and queso aren’t quite the same. Cheese dip (like this one) is typically thicker, often made with Velveeta or other processed cheeses, and sometimes includes meat. Queso is usually thinner, made with fresh cheeses, and often includes cream or milk to create a pourable sauce.

Ingredients You’ll Need

Crockpot Cheese Dip ingredients.
  • Velveeta cheese – melts smooth and creamy every time
  • Mild cheddar cheese: You can use medium or sharp cheddar cheese or even pepper Jack cheese.
  • Pico de Gallo: Fresh pico de gallo tastes delicious in this dish, but you can also use a can of Rotel or salsa.
  • Milk: I recommend 1% or fat free milk for this dip, however you can use 2% or whole milk if necessary. Be careful not to add too much excess fat to the dish, or it may split and have little grease puddles on the top.
  • Pork sausage: Swap with ground beef, chorizo, ground turkey, ground chicken, or plant-based crumbles—or leave it out for a meatless version.

Variations & Substitutions

  • Velveeta: Use original or Mexican-style for extra spice
  • Pico de Gallo: Swap in fresh, spicy, or even canned Rotel
  • Meat: Try chorizo, spicy sausage, or seasoned ground beef
  • Spice level: Add hot sauce or canned green chiles to turn up the heat

See the recipe card for full information on ingredients and quantities.

Creamy crockpot cheese dip with visible chunks of ground meat and diced tomatoes.

How to Make Crockpot Cheese Dip

  1. Assemble: Layer the Velveeta, cheddar cheese, Pico de Gallo, milk, and sausage in the slow cooker and stir slightly. 
  2. Cook: Cover and heat on low heat for 2–3 hours or until completely melted and smooth, stirring every 30 minutes.
  3. Serve: Turn the crockpot to warm and serve warm with garnishes and your favorite dippers on the side.
Crockpot with layered ingredients, melted cheese mix, and finished smooth cheese dip.

How To Make Crock Pot Cheese Dip On The Stove Top

No crock pot? No problem! You can make this cheese dip on the stovetop over medium heat. Or, prepare it quickly on the stove and then transfer it to your slow cooker. Keep it heated in the warm setting and serve it when your guests arrive.

What to Serve with CrockPot Cheese Dip

  • Chips: Tortilla chips, Tostitos Scoops, Fritos, bagel chips
  • Bread: French baguette slices, pretzel bites
  • Veggies: Carrots, celery, bell pepper strips, cucumbers
  • Crackers: Ritz, wheat thins, or any sturdy dipper
Tortilla chip dipped into a bowl of creamy cheese dip with visible chunks of meat and tomatoes.

Recipe Tips

  • Cube your Velveeta: It melts faster and more evenly.
  • Stir occasionally: To prevent the cheese from sticking or burning on the sides.
  • Avoid Overcooking: Once the cheese is melted and smooth, keep the heat on low. Overcooking can cause the oils to separate, leading to a greasy texture.
  • If Your Cheese Dip Gets too Thick: If the dip starts to thicken or dry out over time, stir in a splash of milk to bring back its creamy consistency.
  • One-pot win: No extra dishes—just cook, melt, and serve in the same pot.
  • Slow cooker liners are not required, but they make clean-up so much easier!

For more dip ideas, check out my White Queso Dip, Rotel Dip, Million Dollar Dip, Dill Pickle Dip, and Crack Dip.

How to Store and Reheat Leftovers

To store: Let the dip cool, then transfer it to an airtight container. Refrigerate for up to 3 days.

To reheat: Microwave in 30-second intervals, stirring in between, or reheat in a saucepan on low heat. You can also return it to the Crockpot on low. Add a splash of milk to loosen it if needed.

Bowl of creamy cheese dip with chunks of tomatoes, garnished with a tortilla chip.

Looking for more party-ready dips? Don’t miss:

If you tried this Crockpot Cheese Dip Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!!!

5 from 4 votes
Tortilla chips dipped into Crockpot Cheese Dip.

Crockpot Cheese Dip

Serves —
This creamy Crockpot Cheese Dip combines Velveeta, cheddar, pico de gallo, and pork sausage for an easy, crowd-pleasing appetizer that’s perfect for game day.
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes

Ingredients
 

  • 16 ounce package of Velveeta cubed
  • 8 ounce brick mild cheddar cheese cubed
  • 1 cup Pico de Gallo
  • 1 cup milk
  • 1 pound pork sausage cooked, crumbled and drained
  • Optional garnishes: Tortilla chips, Pico de Gallo, sour cream

Instructions
 

  • In a crockpot, layer in the velveeta, cheddar cheese, Pico de Gallo, milk and sausage. Stir only slightly.
    16 ounce package of Velveeta, 8 ounce brick mild cheddar cheese, 1 cup Pico de Gallo, 1 cup milk, 1 pound pork sausage
  • Place the lid on the crockpot and heat on low heat for 2-3 hours or until completely melted and smooth, stirring well every 30 minutes.
  • Turn the crockpot to warm and enjoy your hot dip with tortilla chips, pico de gallo and sour cream, optional.
    Optional garnishes: Tortilla chips, Pico de Gallo, sour cream

Jenn’s Notes

Makes approximately 4 cups of dip
Storage:
  • To Store: Leftovers should be stored in an airtight container in the refrigerator and eaten within 3-5 days.
  • To Reheat: Reheat the crockpot or a saucepan over low heat.
Tips
  • Use 1% or fat-free milk to avoid excess grease; whole or 2% works in a pinch.
  • Velveeta melts best, but you can swap in cream cheese and shredded cheddar.
  • A slow cooker liner makes cleanup quick and easy.
  • Adjust spice to taste:
    • Velveeta: Use original for mild, or Mexican-style for extra heat
    • Pico de Gallo: Choose mild, hot, or use drained Rotel
    • Meat: Try spicy sausage, chorizo (drained), or taco-seasoned beef

Nutrition Info

Calories: 356kcal | Carbohydrates: 10g | Protein: 22g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 1325mg | Potassium: 323mg | Sugar: 7g | Vitamin A: 853IU | Vitamin C: 2mg | Calcium: 455mg | Iron: 1mg

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